Recipes For Things That Sound Like Cackalacky®
Here are some great dishes from around the world that not only share some phonetic similarity with our great name – and they’ve also found their way into our zesty Cackalacky® Cooking repertoire, too!
Interestingly, it has also been rumored that these dishes and cultures may have helped inspire our great brand name, too. However, the plain truth is that Cackalacky Classic Condiment Company is the first known entity to use our great name in commerce “way back when.” We’re also the first folks to create our famously first All-in-One Cackalacky flavor.
But, the rumors that our name comes from these tasty dishes do make some sense – especially since Cackalacky is “THE ZEST” in “America’s great melting pot!”
Enjoy!
Cackalacky® Kalacky – A Traditional Czech Pastry!
Cackalacky® Cock-a-leeky – A Traditional Scottish Soup!
Cackalacky® Chakalaka – A Traditional African Relish and Dip!
Cackalacky® Tsalaki Hominy – A Traditional Native American Dish!
Cackalacky Kalacky Pastry
This rich pastry recipe hails from the Czech Republic and Hungary – and derivations can be found all over Europe. The Cackalacky-spiced cream cheese filling makes this recipe especially savory! Serve as the perfect after-dinner dessert pastry with coffee!
Ingredients:
1/4 cup
whipping cream, lukewarm
2 pkg. dry yeast
1/4 cup granulated sugar
2 1/2 sticks butter, softened
1 teaspoon lemon or vanilla extract
1/2 teaspoon salt
1 egg
2 egg yolks
3 cups all-purpose flour
For The Frosting:
1 c.
confectioners sugar
1 tsp. shortening
4 to 5 tbsp. water to thin consistency
Directions:
In a bowl combine the lukewarm cream, yeast and sugar; mix well until the yeast is dissolved. Add butter, extract, salt and eggs; mix well. Add flour until well blended.
Roll out dough on well-floured board and cut with round cookie cutter. Place on greased baking sheets. Make an indent in middle of each Kalacky and put filling in dent.
Preheat the oven to 350 degrees F. and bake for about 25 minutes until lightly browned.
Heat frosting mixture in a small saucepan over low heat and whisk until smooth. Then, with a spoon, drizzle frosting over baked Kalackies!
Makes 16 Kalackies
Cackalacky Cock-a-leeky Soup
In a large soup pot, fry the bacon. When crispy, add the chicken and brown lightly. Add the water and bouillon cubes. Bring to a low simmer, cover and cook for 1 hour. Add the leeks, prunes, pepper and Cackalacky Spice Sauce. Cook, covered, for another hour; stir in the yogurt and serve.
Cackalacky Chakalaka Relish and Dip
This zesty vegetarian relish traditionally is purported to have originated in Johannesburg, South Africa! It can be served hot or cold as a dip with bread, or a topping for stews, grilled meats or curries.
Allow the mixture to cook for 15 minutes over medium heat, stirring occasionally to prevent sticking. Add the curry powder, salt and Cackalacky Spice Sauce.
Cook for another 15 minutes. Serve hot over rice or in a bowl with a side of your favorite dipping bread. Cackalacky Chakalaka also makes a great topping for steak, chicken and pork chops!
Cackalacky Tsalaki Hominy – Traditional Native American Dish
Tsalaki Amagi (pronounced “cha-lak-ee ah-mah-gee”), or “Cherokee Hominy,” is a wonderfully simple recipe that makes a great main course or side dish – especially when topped with Cackalacky!
(Note: If using fresh or “raw” hominy for the sake of authenticity, prepare by boiling 2 cups of hominy in about 10 cups of water. Then let it simmer for about an hour until tender the skins slip off the hominy grains when they are pressed between the thumb and the finger. Drain off any excess water and rinse well. Then, simply follow the instructions above.)
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